In a cold oven place your Cook-It-All skillet/wok and griddle on the center rack and pre-heat your oven to 400 degree. Allow the cast iron to come to temperature, about 30-45 minutes. **

Trim your chicken thighs of any loose or damaged skin, season both sides with salt, pepper and ground cumin, save any of the leftover seasoning. Cover and keep in a cooler or fridge. Once the Lodge Cook-It-All has come to temperature, carefully remove the griddle lid and set aside, use the heavy-duty handles that come with it. In the wok/skillet add 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown both sides about 6 minutes a side, remove and set on a platter.

In the wok/skillet add the remaining olive oil, whole cumin seeds and red chili flake. Sauté, stirring continuously for about a minute. Add the onion, garlic and red pepper, stirring frequently, until the onion is translucent, and the garlic is fragrant, about 3 minutes. Add the tomato paste and cook for 2 minutes, add in the crushed tomatoes, cook for an additional 2 minutes, now add in the rice, stir well so the rice in coated in the oil and tomatoes. Sprinkle in any remaining seasoning from the chicken. Carefully pour in the chicken stock, stir well and add the saffron and bay leaves. Return the chicken to the Cook-It-All and carefully place the griddle lid back on, arrange the coals around the bottom of the wok/skillet. Replace any coals on top that are now ash. Cook for 40 minutes.

Carefully remove the lid and place any coals and ash into a fire safe container, set hot lid aside. Sprinkle your peas and cilantro or parsley all over the top, replace lid and allow to sit on a heat proof table for 15 minutes. Remove lid and serve.

** Follow all the cooking instructions however make sure to have your cooktop on medium-high heat once you replace the lid, place the Cook-It-All back in the oven for 40 minutes, add in the peas and garnish as the directions say to do above.

Notes

Other Cooking Methods

Over the Fire

Once your campfire has burned down and you are able to hold your hand over the coals for about 6-8 seconds you are ready to pre-heat the Cook-It-All. Carefully place the base/wok in the hot coals, then place the lid on with the flat griddle side facing up. With a shovel, scoop some hot coals out and place on top of the griddle pan, allow to pre-heat for 15 minutes.

Dutch Oven

Heat one charcoal chimney with briquets, spread hot coals on a heat safe bbq base or onto the Lodge Dutch Oven Cooking Table. You will want to place the cook-it-all skillet/wok on top of the hot coals, place the flat griddle on top and add about 12 coals evenly over the griddle surface. to pre-heat.